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Author Topic: Wine-sipping cattle start B.C. culinary trend  (Read 1884 times)

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Offline Chris_

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Wine-sipping cattle start B.C. culinary trend
« on: August 29, 2010, 07:03:20 PM »
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The idea is the brainchild of Janice Ravndahl of Kelowna's Sezmu Meats. Ravndahl said the beef produced in the wine and cattle areas of the region has an enhanced flavour, the marbling is finer and the fat tastes like candy.

The idea of giving wine to cattle came to Ravndahl late last year during a TV food program that featured beer-swilling pigs. As the Okanagan is one of Canada's premier wine regions, getting local beef on the bottle seemed like a good plan.

'They moo a lot more with each other. They get really chatty.'—Janice Ravndahl, cattle rancher

Trying to find the optimal time to serve the cows their wine course was vital to getting the best beef. They've determined 60 days produces a great taste in the beef.

The cattle get a litre-blend of red wines daily, but their preference is for sweeter vintages, she said.
CBC News

Ahh... la buena vida.  Lucy cow.
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Offline IassaFTots

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Re: Wine-sipping cattle start B.C. culinary trend
« Reply #1 on: August 29, 2010, 07:10:11 PM »
Quote from: chris_ on August 29, 2010, 07:03:20 PM
CBC News

Ahh... la buena vida.  Lucy cow.


Those California cow owners better get to stepping if they want their cows to be the happiest.
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Offline Wineslob

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Re: Wine-sipping cattle start B.C. culinary trend
« Reply #2 on: August 31, 2010, 12:54:43 PM »
Looks like they finally found a use for Two Buck Chuck.
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Offline debk

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Re: Wine-sipping cattle start B.C. culinary trend
« Reply #3 on: September 08, 2010, 03:26:33 PM »
Quote from: Wineslob on August 31, 2010, 12:54:43 PM
Looks like they finally found a use for Two Buck Chuck.

MD 20/20.....
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